No, no, no...don't go! I know, salmon...cutting edge right? But see?! I'm trying to tempt you with this salad photo. I hope you stick around for the salmon too though...it's seriously good. Only primo recipes here people.
This salmon recipe is super healthy and blissfully tasty. With a beautiful summer salad along side, I could and should eat like this everyday.
Roasted Salmon with Cucumber Sour Cream
From Bon Appetit, April 2003
Notes: This dish is so good for you. The healthy fats in the salmon speak for themselves, and the sauce...oh the sauce...it's chock full of greens. The sour cream is the only added fat in this dish...I use a lower fat sour cream when I am serving this just to my Hubby and I.
1/3 cup dry white wine
1/3 cup orange juice
1/3 cup soy sauce
6 6-ounce salmon fillets with skin
Mix wine, orange juice, and soy sauce in 13x9x2-inch glass baking dish. Place salmon, flesh side down, in dish. Cover with plastic wrap and refrigerate 2 hours, turning occasionally.
Preheat oven to 450°F. Line baking sheet with foil. Shake excess marinade off salmon. Transfer salmon to baking sheet, skin side down. Roast until fish is opaque in center, about 14 minutes. Sprinkle salmon with salt.
Transfer to plates. Top with dollops of Cucumber Sour Cream.
Cucumber Sour Cream
1 cup (packed) baby spinach leaves
1 cup (packed) arugula leaves
3/4 cup sour cream
3 tablespoons whole grain Dijon mustard
1/2 cup chopped seeded peeled cucumber
Finely chop spinach, arugula, and shallot in processor. Add sour cream and mustard; process just until blended. Transfer to medium bowl. (Can be prepared 6 hours ahead. Cover and refrigerate.)
Stir cucumber into sour cream mixture. Season to taste with salt and pepper.